Question

What is the significance of $C{O}_2$ in bakery industry

• A. It makes the bread soft and fluffy
• B. It makes the bread porous
• C. It increases the volume
• D. All

Answer 1

Answer: (D)

All

In the bakery, the yeasts cells are used for the production of fermented products. The fermented products produced in bakery includes the cake, biscuits and bread. The yeast cells are added to the dough. The fungus performs anaerobic fermentation. The fungus utilizes the fermentable sugars and converts them to ethanol and carbon dioxide. The carbon dioxide gas causes the dough to rise the volume and become soft and fluffy. The carbon dioxide bubbles get trapped in the dough and when baking is done, this bubbles break and forms pores.

Thus, the correct answer is option D.